Chicken Noodle Soup

★★★★★ 1 Review
FayePereira avatar
By Faye Pereira
from Sulphur Springs, TX

This is a very easy recipe and my Family loves it. It is just as good left over as it is the night I make it. I have also made it with Rice. (just substitute 3 cups of Already Prepared Minute Rice instead of the Egg Noodles) Either way it is a perfect meal for a cold Winter night.

serves 6
prep time 1 Hr
cook time 1 Hr


  •   1
    Whole Chicken (about 4 pounds)
  •   7 c
  •   2
    Bay Leaves
  •   1 c
    Chopped Onions
  •   1 c
    Chopped Celery
  •   2 Tbsp
    Parsley Flakes
  •   2 can(s)
    Cream Style Corn
  •   2 can(s)
    Whole Kernal Corn
  •   5
    Chicken Flavored Boulion Cube (or 5 TSP of Chicken Granuales)
  •   1 pkg
    Egg Noodles ( like to use Medium)
    Salt and Pepper to Taste

How To Make

  • 1
    In a large soup pan, cover the Chicken with 7 cups of Water or enough to cover the chicken completely. Add the Bay Leaves. Bring to a boil and simmer for an hour to an hour and a half or until the chicken starts coming off the bone.
  • 2
    Remove the Chicken from the broth and throw away the Bay Leaves. Cool the chicken and then remove it from the bone. Cut it into cubes and set it aside.
  • 3
    Strain the Chicken Broth to remove the skin, fat and bones. Return it to the burner and add the onions and the celery. Bring it to a boil and cook until the onions are clear and the celery is soft.
  • 4
    Add all the Corn, the Chicken Boulion and the Parsley Flakes. Simmer for about 10 minutes.
  • 5
    Add the Egg Noodles. Simmer until the Noodles are Al Dente. (remember they will continue to cook as the warm soup sets)
  • 6
    Add the Chicken. Simmer just long enough to make sure the chicken is hot, then remove from heat.

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